Once the shallots are cooked, replace the mixer with the whisk and add ¼ cup water, 4 egg yolks and ¾ cup chopped butter. Season with salt and pepper. Launch the sauce program at speed 6 at 160°F for 8 minutes, with the stopper on.

Béarnaise Sauce

By All-Clad

Serves

Makes 4 cups

Ingredients

2 peeled shallots

30 tarragon leaves

¼ cup white wine

2½ Tbsp vinegar

¼ cup water

4 egg yolks

¾ cup chopped butter

Salt and pepper

Procedure

This recipe was designed for the All-Clad Prep & Cook.

Place 2 peeled shallots and 30 tarragon leaves in the bowl fitted with the ultrablade knife. Mix on Turbo for 10 seconds.

Once the shallots are cooked, replace the mixer with the whisk and add ¼ cup water, 4 egg yolks and ¾ cup chopped butter. Season with salt and pepper. Launch the sauce program at speed 6 at 160°F for 8 minutes, with the stopper on.